I love to eat this wonderfully easy soup chilled on a hot day. It is light, a little sweet, and very soothing. The color is heavenly too. If you want to add some extra calories, drizzle a little olive oil onto it or stir in a dollop of plain Greek yogurt. It&’s delicious either way.
1. In a medium pot, heat olive oil over a medium high flame. Add carrots and shallot to the pot cook a minute then lower the flame to medium and sweat until soft, about 5 minutes.
2. Pour in vegetable stock, raise the flame to medium high and bring to a simmer. Cook for about 15 minutes, or until the carrots are cooked through and soft.
3. Remove the soup from the heat. Pour soup into a blender and puree until smooth. Blend hot liquids in batches with the vase filled only half way up. Hot liquids expand in the blender and can blow the top off and scald.
4. Stir in orange juice to pureed soup, season with salt and pepper to taste.
5. Serve warm or chilled.
Ally Zeitz, Drexel Food Lab
Ann’s Tips and Tricks
For a more intense orange taste, add a teaspoon of finely grated orange zest to the oil along with the carrots and shallots.
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